Tomato Bisque

A Taste of Louisiana with Chef John Folse

Prep Time:
1 1/2 hours • Serves 6-8

The Ingredients:
1/2 cup olive oil
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup chopped garlic
1 cup diced carrots
1 cup flour
8 medium Creole tomatoes
1/2 cup tomato sauce
1 cup dry white wine
1/2 gallon beef stock
1 tbs. fresh basil
1 tbs. fresh thyme
1 tbs. oregano
1 cup whipping cream
1-1/2 tsp. salt
1/8 tsp. white pepper
Louisiana Gold pepper sauce to taste
8 leaves fresh basil, cut into strips

The Method:
Cut tomatoes in half, remove cores and squeeze out seeds. Reserve two tomatoes and chop coarsely. In a large saucepan, heat olive oil over medium-low heat. Add onions, celery, bell peppers, garlic and carrots. Sauté three to five minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, blend well into the vegetable mixture. Add tomatoes, tomato sauce and white wine. Blend well into the roux mixture and add beef stock until a soup-like consistency is achieved. Bring to a low boil, reduce to simmer and add basil, thyme and oregano. Cook thirty minutes, adding stock as necessary to retain volume. Fold in cream and season to taste, using salt, pepper and Louisiana Gold. When ready to serve, garnish with chopped tomatoes and fresh basil.

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